Truffles

Ingredients:
  • 16 oz semisweet or bittersweet chocolate, chopped or in chips
  • 1 ½ cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 tablespoons cognac or brandy (optional if making this for an adult dessert)
  • Coating:  coco powder, finely chopped nuts, powdered sugar
  • Fillings:  chocolate chips, carmel bits, small nuts
Directions:
  1. Put the chopped chocolate or chocolate chips into a heat proof bowl and set aside.
  2. In a small sauce pan, heat the cream and butter until it just comes to a boil.
  3. Pour the hot cream mixture over the chocolate right away and let stand for 3-5 minutes to melt the chocolate.
  4. Whisk the chocolate and cream together until smooth. Add the liquor, if using and stir in.
Truffles are small balls of chocolate ganache that are rolled into cocoa powder, powdered sugar or toasted chopped nuts.
  1. Put the ganach in a bowl and chill until it is firm before you start.
  2. Using a melonballer, scoop out some of the ganache then roll between your palms to make a ball.
  3. Add nuts, bits of chocolate or caramel or fruit into the center of these truffle balls for an added surprise.
  4. Roll into the coating you want and put onto a cookie sheet lined with parchment.

Tip: First chill the cookie sheet and it will keep the truffles cold longer. You may have to wash your hands several times through this process as the heat of your hands will melt the ganache. Use cold water to keep your hands cold throughout the process. Also, you may have to return the ganache to the fridge from time to time to re-firm up.